A quick note of encouragement to all my friends in the hospitality business. I know it’s been rough for so many. However, you are all extremely strong. I have a ton of admiration for each and every person in the industry. We are fighters. Keep fighting, stay positive, and continue to support one another. There are better days ahead. -Glass
People have always asked me endless questions on the best practices when taking care of guests in the restaurant. However, lately I have received equally as many inquiries on the best way to take care of the “internal guest” (our staff). In order to be a successful operation, the importance of taking care of the “internal guest” should never be minimized. My philosophy has always been simple. I believe that happy employees will lead to a happy guest experience. The
The following is the best advice I have ever received in 20 years of the restaurant & hospitality business and it still resonates with me today. “If you are going to operate a restaurant, you must realize you are the HOST of a party. It is your responsibility to make sure everyone at the party has a good time. If you do that, most of the other stuff usually falls into place.” Every night is a new party and you
Welcome to Seth’s Restaurant Tips. In the coming weeks Seth will share his extensive knowledge and experience in the restaurant and hospitality industry with tips and insights. You’ll discover helpful ideas about the hospitality industry restaurant and hospitality business including: brand & concept development, architect selection and oversight, start-up and roll-out, restaurant & hospitality operations, restaurant catering, staff retraining & recruiting, restaurant labor & food cost, restaurant vendor analysis, product mix – menu analysis, Investor presentations, fundraising and more. Thank